My favorite movie of all time is Pulp Fiction. That may or may not surprise you, depending on how well you know me (although my other three top favorite movies are Amadeus, The Departed and Breakfast At Tiffany’s.. so make of that what you like). Anyway I believe that its already a classic, despite being only 14 years old. I can recite the entire movie backwards and forwards so it can be a bit annoying to watch it with me, especially if you’re a first-timer.

So when I saw these cupcakes the first thing I thought of was in the movie when Vincent Vega takes Mia out to Jack Rabbit Slims for dinner, and she orders a $5 Dollar shake and the waiter (who just so happens to be the amazing Mr. Steve Buscemi) asks if she wants it “Martin & Lewis or Amos & Andy?” I at first thought of naming them “Jules Winfield & Vincent Vega cupcakes” because they are black & white, just like that famous partnership from the movie. But Marsellus & Mia sounded better, and that is also a bi-racial partnership from the same movie. But of course, if you don’t like Pulp Fiction you could name them Frank Sinatra & Sammy Davis Jr. cupcakes. Or Robert DeNiro & Grace Hightower cupcakes. Or even Halle Berry cupcakes! Or whatever. I realize this may seem politically incorrect to people without a sense of humor but I greatly encourage those people to suck a fat one. Suck a fat one, and don’t come back here because I can’t stand people who have no sense of humor and take life too seriously.

Did I mention suck a fat one?

Back to the baking: I topped these cupcakes with guns, because… hello… have you ever seen Pulp Fiction? The picture of the gun is actually the exact gun Jules Winfield used in the movie (hello, nerdy movie trivia!).

MARSELLUS & MIA WALLACE CUPCAKES (AKA BLACK-N-WHITE CUPCAKES)
Prepare both vanilla and chocolate batters (directions below); fill muffin cups with 3 tablespoons of each, side by side. Makes 24. (I got more than that!)

Ingredients:

Vanilla:

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 1 ¾ cups all-purpose flour (spooned and leveled), plus more for pan
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup whole milk

Chocolate:

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 1 ¼ cups all-purpose flour (spooned and leveled), plus more for pan
• ½ cup cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup whole milk

Directions:

1. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt (and chocolate powder for the chocolate cupcakes); set aside.
2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
3. Fill muffin cups with 3 tablespoons of each batter, side by side.. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

A happy little murderous cupcake.

These were really good, when I saw them on How to Eat a Cupcake she used strawberry frosting to make them like Neopolitan, but I’m not hugely into strawberry. So a reddish-pink frosting was used anyway because I liked how it looked with the dual-batter and the red liners.

Its best to make both batters at the same time, and not let any sit too long before filling the liners. So have all your ingredients measured out at once.

Dig in!

…And don’t forget the Cupcake Rehab store!